- Book Recommendations
Top 4 Book Recommendations See All
- Extracts
Top 5 Extracts See All
- Author Speak
Top 5 Interviews See All
- Children & YA
Top 4 Childrens Books See All
- Quizzes
Top 4 Quizzes See All
- Asides
Top 4 Asides See All
- Press Room
Top 4 Press Room See All
- Videos
With no place to go, show off your culinary skills by traveling back in time. In 1952, home cooks like Narayani Naik relied on simple ingredients to create wholesome yet tasty dishes for the entire family. Inspired by Naik’s repertoire, which spanned the cuisine of the entire Konkani-speaking community of Maharashtra, Goa and Karnataka, food blogger Jyotsna Shahane’s recently published The Classic Konkan Cookbook, featuring Naik’s culinary gems along with her own. Quarantine cooks will find plenty to choose from here, including healthy, zero waste recipes. For an interesting spin on a classic gravy dish, try the Apple Curry; if you’re short on snacks, give this homemade chudva a chance. Enjoy!
Savoury Beaten Rice & Cashewnut Mix (Chudva)
INGREDIENTS
- Thick poha (thick beaten rice) 125 g
- Cashewnuts, roughly chopped 75 g
- A big pinch of turmeric powder
- Table salt to taste
- One-fourth of a copra (dried coconut)
- SEASONING
- Oil ½ tsp
- A pinch of mustard seeds
- Curry leaves 2 sprigs
- Red chilli powder ½ tsp
METHOD
- Heat 2 cups of oil to a smoking point, preferable in a deep-fryer, and fry the poha in 15 batches. The rice sizzles and puffs up immediately. It needs to be lifted out of the hot oil before the colour darkens.
- Let the oil heat up to smoking point in between each batch.
- Fry the chopped cashewnuts in the same oil till golden brown. Mix with the poha, turmeric and salt.
- Grate or slice the copra. I prefer to do half grated and half sliced. Toast the slices on a non-stick pan first. Remove and toast the grated copra till light brown.
- Heat half a teaspoon of oil, pop the mustard seeds and fry the curry leaves. Take off the heat and add the chilli powder to the oil and immediately pour over the copra.
- Add the poha mix and stir for 10 minutes more. When completely cool, store in an airtight container.
Get more recipes by downloading The Konkan Cookbook ebook!
About the Book - The Classic Konkan Cookbook
In 1952 Narayani Nayak, an Udupi-based homemaker, published Cookery Craft as a 'convenient kitchen companion to every housewife'. Spanning the cuisine of the entire Konkani-speaking community of Maharashtra, Goa and Karnataka, Naik's cookbook quickly became a go-to for Konkani brides,…
About the Author - Jyotsna Shahane
Jyotsna Shahane is a Pune-based filmmaker with an interest in Indian food. In 2004 she started her blog The Cooks’s Cottage, one of a handful of bloggers on the subject at the time. She was chosen as one of the…
Your favourite literary newsletter just got a makeover!
New Releases • Author Speak • Events & Festivals Recommendations • First Look • After School Tales Press Room • Pre Orders • Coming Soon • Special Offers Trending • Just In • Also Read • And much more...
Deprecated: File Theme without comments.php is deprecated since version 3.0.0 with no alternative available. Please include a comments.php template in your theme. in /var/www/html/harper_staging/wp-includes/functions.php on line 6085
Warning: Undefined variable $aria_req in /var/www/html/harper_staging/wp-content/themes/harpercollins/comments.php on line 67
Warning: Undefined variable $aria_req in /var/www/html/harper_staging/wp-content/themes/harpercollins/comments.php on line 68